Director of Restaurants

Playa Largo Resort and Spa, a new luxury Marriott Autograph Collection property, has an opportunity for a Food & Beverage Director to join our team. We are looking for a talented individual with excellent communication skills that possess a strong work ethic, polished appearance, enthusiastic demeanor and a genuine desire to care for and serve others.

Playa Largo features 175 luxury rooms and suites, including 10 private bungalows, a 3-bedroom beach house, ballroom with private courtyard, private marina with boat ramp, a full service spa, salon, wedding lawn, sports courts and fitness facilities. Playa Largo offers plenty of waterfront and indoor space for events ranging from weddings to private and corporate events. This property also features four restaurants and bars including an upscale restaurant, fresh seafood restaurant, ceviche & sushi bar, in-room dining, full banquet and catering department, pool & beach bar, and a sunset terrace.

Director of Restaurant Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

Requirements

Education and Experience

• High school diploma or GED; 3 years experience in the food and beverage, culinary, event management, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.

Skills and Knowledge

• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.

• Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.

• Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

• Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.

• Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.

• Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.

Work Permit:
Applicants who do not already have legal permission to work in the location of this job will not be considered.

Other: 401-K

Management Position: Yes

Contact Info

Hiring Contact: Orlande Camil

Contact Title: Human Resources

Phone: (305) 877-4216

Fax: (305) 877-4216

Address: 97450 Overseas Highway , Key Largo, FL, 33037, US

Description

Playa Largo Resort and Spa, a new luxury Marriott Autograph Collection property, has an opportunity for a Food & Beverage Director to join our team. We are looking for a talented individual with excellent communication skills that possess a strong work ethic, polished appearance, enthusiastic demeanor and a genuine desire to care for and serve others.

Playa Largo features 175 luxury rooms and suites, including 10 private bungalows, a 3-bedroom beach house, ballroom with private courtyard, private marina with boat ramp, a full service spa, salon, wedding lawn, sports courts and fitness facilities. Playa Largo offers plenty of waterfront and indoor space for events ranging from weddings to private and corporate events. This property also features four restaurants and bars including an upscale restaurant, fresh seafood restaurant, ceviche & sushi bar, in-room dining, full banquet and catering department, pool & beach bar, and a sunset terrace.

Director of Restaurant Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

Requirements

Education and Experience

• High school diploma or GED; 3 years experience in the food and beverage, culinary, event management, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.

Skills and Knowledge

• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.

• Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.

• Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

• Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.

• Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.

• Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.